Paleo Lachsfilet

Salmon Fillet with Pineapple and Lime Salad

3040 Min

This fruity-fresh low-carb salad with pineapple and lime is the perfect accompaniment to a lightly cooked salmon fillet. A perfect summer dish that can be prepared in no time at all and tastes delicious seasoned with our Veggy Hot + Spicy mix. Try it now!

Ingredients 4 Portions


  1. 1

    Preheat the oven to 80°C (176°F) using the conventional oven setting.

  2. 2

    Peel the pineapple, cut into quarters and dice. Wash and dice the cucumber. Peel the red onion, half then into fine rings. Add all the ingredients to a bowl. Squeeze out the juice of a lime and mix the ingredients together thoroughly. Season the salad with salt and pepper to taste.

  3. 3

    Rinse the salmon fillet under cold water, pat dry and cut into 4 fillets against the grain. Mix Kotányi Veggy Hot + Spicy mix with 3 tbsp. of olive oil and rub onto the salmon fillets. Dust the skin side with a little flour.

  4. 4

    Sear the fillets in a pan with a splash of olive oil skin side down for three minutes. Reduce the heat a little, turn the fillet and fry for another three minutes. Leave to infuse in the oven in an oven-proof dish for around 5 minutes.

  5. 5

    Rinse the cilantro and pluck off the leaves.

  6. 6

    Dish up the salmon fillets with the pineapple and lime salad and garnish with the fresh cilantro.